Noah’s Beef Curry w/ Caramelized Onion and Essential Oils

This makes a great dish to pour over rice, baked potatoes or cruciferous veggies.


4.5 lbs.

Beef stew meat (cubed)

30-40 grams

1.5 Cups

2 Tbs

12 Medium

1 drop each

Carmelized Onion Puree

3.25 Lbs.

4 Medium

1 tsp.  

2 Tbs.

Yellow curry paste

Chicken Stock

Tamari Sauce

Garlic cloves crushed

Lemongrass EO, Cardamom EO, Cinnamon Bark EO, Nutmeg EO, Lime EO, Coriander EO Black Pepper EO

Alderwood Smoked Salt and Black Pepper

Onion sliced thin (I use a food processor)


Baking Soda



Add the onions, shallots, and butter into pressure cooker on “Sauté”. After moisture begins to release, close lid and pressure cook at high pressure for 20 minutes. Open lid and sauté for another 20 as it reduces until caramelized. Season with black pepper and salt. Remove and set aside.

Brown the beef stew meat in a pan with salt and pepper. Remove and set aside.

Sauté the garlic and deglaze with chicken stock in an InstaPot or Breville Fast/Slow Cooker.  Or use some red wine along with the chicken stock for additional flavor complexity.

Combine the browned beef cubes, caramelized onion puree, and Timari sauce and pressure cook on high for 32 minutes - quick release.

Combine curry past in small glass bowl with Young Living Vitality Essential Oils.

Open pressure cooker and add the curry paste with the EO’s. 

Stir to combine then serve.


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